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GeneralRe: Losing my mind? (rhetorical) and Merry Christmas! Pin
kmoorevs24-Dec-15 9:24
kmoorevs24-Dec-15 9:24 
GeneralWoo Hoo! My Bacon is leaking! Pin
OriginalGriff24-Dec-15 4:22
mveOriginalGriff24-Dec-15 4:22 
GeneralRe: Woo Hoo! My Bacon is leaking! Pin
Slacker00724-Dec-15 4:36
professionalSlacker00724-Dec-15 4:36 
GeneralRe: Woo Hoo! My Bacon is leaking! Pin
OriginalGriff24-Dec-15 4:45
mveOriginalGriff24-Dec-15 4:45 
GeneralRe: Woo Hoo! My Bacon is leaking! Pin
Slacker00724-Dec-15 5:14
professionalSlacker00724-Dec-15 5:14 
GeneralRe: Woo Hoo! My Bacon is leaking! Pin
OriginalGriff24-Dec-15 5:34
mveOriginalGriff24-Dec-15 5:34 
GeneralRe: Woo Hoo! My Bacon is leaking! Pin
Eddy Vluggen24-Dec-15 5:54
professionalEddy Vluggen24-Dec-15 5:54 
GeneralRe: Woo Hoo! My Bacon is leaking! Pin
OriginalGriff24-Dec-15 6:43
mveOriginalGriff24-Dec-15 6:43 
The process is really simple, it's just the mix proportions.
You can buy "Prague Powder #1" ready made, but it includes a pink colourant I wanted to avoid, so I looked up what it's made of:
6.25% Sodium Nitrite (NOT Sodium Nitrate - NaNO3 is different and it degrades to Sodium Nitrite NaNO2 too slowly for us).
93.75% Salt (NaCl)
Sodium Nitrite you can buy on FleaBay (I did) but be damn careful with the raw material - it's environmentaly damaging, toxic to humans, and a strong oxidising agent (i.e. it'll burn happily without air).
That's a painful percentage - unless you are a drug dealer your scales won't work to 1/4 gram - so I multiplied by 16 to get 100g of Nitrite with 1500g of salt and made a Curing Salt. (Thats a handy number, since most the FleaBay suppliers I found sell in 100g or 200g quantities.) You don't need much of this, so the bulk of mine is vacuum sealed and in the cupboard for next time.

The cure mix itself is one I found on the internet:
By weight of meat, 2% soft brown sugar, 8% curing salt.
So in my case, a Pork Loin roasting joint from the supermarket de-stringed and opened up gave:
Meat:        2110g
Sugar:         42g
Curing salt:  169g

Mix the ingredients well, and take out 1/4 of the mix - set the rest aside.
Rub the meat all over with the mix (top, bottom, sides and ends) then either put in a dish and cover with cling film or (in my case) seal it in a bag with the vacuum sealer, but don't evacuate it.
this goes in the bottom of the fridge: Dropbox - BaconCuring.jpg[^]
Told you it was a dull picture! Laugh | :laugh:
Leave it there for a day, then pour away the liquid, and take 1/4 of the remaining curing rub. Rub this into the meat and return it to the dish, but upside down this time.
Repeat this for the next three days to use up the rub, and then just pour out and turn so it cures for a total of six days. (If you use Loin, you get Back, and it needs six days. Pork Belly gives Streaky, and takes five as it's thinner.)
At the end of the six days, remove the bacon from the dish, rinse it under the tap, dry carefully with kitchen towel, then wrap it loosely with greaseproof paper and put it back in the fridge. Ideally, wait a couple of days before you start eating it, but do let it rest at least overnight.

Done...is the plan! Laugh | :laugh:
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
GeneralRe: Woo Hoo! My Bacon is leaking! Pin
Eddy Vluggen24-Dec-15 11:43
professionalEddy Vluggen24-Dec-15 11:43 
GeneralRe: Woo Hoo! My Bacon is leaking! Pin
Roger Wright24-Dec-15 19:29
professionalRoger Wright24-Dec-15 19:29 
GeneralRe: Woo Hoo! My Bacon is leaking! Pin
RossMW24-Dec-15 7:41
professionalRossMW24-Dec-15 7:41 
GeneralThought of the day Pin
OriginalGriff24-Dec-15 4:10
mveOriginalGriff24-Dec-15 4:10 
GeneralRe: Thought of the day Pin
908236524-Dec-15 5:10
908236524-Dec-15 5:10 
GeneralRe: Thought of the day Pin
Ravi Bhavnani24-Dec-15 6:43
professionalRavi Bhavnani24-Dec-15 6:43 
GeneralRe: Thought of the day Pin
Roger Wright24-Dec-15 19:31
professionalRoger Wright24-Dec-15 19:31 
GeneralRe: Thought of the day Pin
Ravi Bhavnani25-Dec-15 3:30
professionalRavi Bhavnani25-Dec-15 3:30 
GeneralI'm in one of the rings of h*ll Pin
glennPattonWork324-Dec-15 2:33
professionalglennPattonWork324-Dec-15 2:33 
GeneralRe: I'm in one of the rings of h*ll Pin
OriginalGriff24-Dec-15 2:40
mveOriginalGriff24-Dec-15 2:40 
GeneralRe: I'm in one of the rings of h*ll Pin
Garth J Lancaster24-Dec-15 15:17
professionalGarth J Lancaster24-Dec-15 15:17 
GeneralRe: I'm in one of the rings of h*ll Pin
Slacker00724-Dec-15 3:29
professionalSlacker00724-Dec-15 3:29 
GeneralRe: I'm in one of the rings of h*ll Pin
OriginalGriff24-Dec-15 3:50
mveOriginalGriff24-Dec-15 3:50 
GeneralRe: I'm in one of the rings of h*ll Pin
908236524-Dec-15 5:13
908236524-Dec-15 5:13 
GeneralRe: I'm in one of the rings of h*ll Pin
Pete O'Hanlon24-Dec-15 5:33
mvePete O'Hanlon24-Dec-15 5:33 
GeneralRe: I'm in one of the rings of h*ll Pin
OriginalGriff24-Dec-15 5:37
mveOriginalGriff24-Dec-15 5:37 
GeneralRe: I'm in one of the rings of h*ll Pin
908236524-Dec-15 10:01
908236524-Dec-15 10:01 
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